Back in the 70’s we all liked to drink to “Champán” and it was made in several regions of Spain for many years. But as time has gone by, it has come clear that this is a much more sophisticated drink than just a collection of bubbles and it has developed to show a clear character which is unique and has adapted to modern tastes in wine, emphasising more and more the vineyard origin, whilst maintaining the traditional bottle fermentation.
Cava is made traditionally from three different grape varieties, Macabeo, Xarel·lo and Parellada. Each of these grapes brings a specific characteristic to the base wines. Macabeo gives a clear acidic skeleton structure, Xarel·lo provides the flesh and body, while Parellada adds attractiveness and personality of fruit. A blend of these characteristics is bottled and then ferments again, before ageing for a minimum of 9 months in bottle. Ater a time, the yeasts in the bottle will begin to decompose, conferring a range of other flavours to the wine. The longer the wine is left on the “lees”, the more these type of flavours will dominate.